Cooking Classes in San Francisco

2017
  • FALL FEAST

    November 3, 2017 6:00 PM

    This will be our last fall class before our annual Thanksgiving Training Camp so now’s the time to sign up. We’ll be cooking some awesome food in this class. Most people love to eat pork belly in a restaurant but haven’t a clue how to prepare it at home. It’s a bit time consuming but honestly it’s super easy once you learn how to do it. The pairing of fatty pork with sweet Asian pears, tart lime and crunchy peanuts is truly special. That and the Fuyu salad are literally two of our best dishes in my opinion, period! The persimmon salad is one of the only dishes I can eat every day and never get sick of. We even serve it at our Thanksgiving dinner every year in my house. A winter risotto with wild mushrooms is divine. We’ll use at least four different mushrooms in this dish and some house made black truffle butter. And our bricohe bread pudding is for dessert with a salted caramel sauce you can eat by the spoon.

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  • FALL FEAST, JORDAN’S BIRTHDAY CLASS

    November 10, 2017 6:00 PM

    This will be our last fall class before our annual Thanksgiving Training Camp so now’s the time to sign up. We’ll be cooking some awesome food in this class. Most people love to eat pork belly in a restaurant but haven’t a clue how to prepare it at home. It’s a bit time consuming but honestly it’s super easy once you learn how to do it. The pairing of fatty pork with sweet Asian pears, tart lime and crunchy peanuts is truly special. That and the Fuyu salad are literally two of our best dishes in my opinion, period! The persimmon salad is one of the only dishes I can eat every day and never get sick of. We even serve it at our Thanksgiving dinner every year in my house. A winter risotto with wild mushrooms is divine. We’ll use at least four different mushrooms in this dish and some house made black truffle butter. And our bricohe bread pudding is for dessert with a salted caramel sauce you can eat by the spoon. Btw, this class falls on my birthday so I hope a lot of Jordan’s Kitchen regulars will be in attendance.

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  • THANKSGIVING TRAINING CAMP

    November 17, 2017 6:00 PM

    How can it be Thanksgiving again already? Yep, time flies but I don’t mind since Thanksgiving is my favorite day of the year. Whether you are hosting for the first time ever or going to your future in laws and trying to impress them, we’ve got you covered. Come to our 8th annual Thanksgiving Training Camp and learn everything you’ll ever need to know. This is a class that you only need to take once and it will serve you the rest of your life. We’ll cook the perfect, juicy bird. Turkey stock and a pan gravy from scratch and the best wild mushroom stuffing ever. We’ll skip the green bean casserole if that’s ok but make some other amazing sides. We keep it pretty traditional with some “cheffy” twists…this is one of our best classes of the year! The only problem is we’ll all be a little drunk by the time we finish cooking and get to the eating. Just like your real Thanksgiving.

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Students say…

“This is a real cooking class – everyone has their own station, it’s conducted in a commercial kitchen in San Francisco and you get real hands on experience and training.”

“Wow, what a spectacular experience. I was expecting a high-level overview of what we would be cooking plus some hands-on stuff, but over the course of four hours Jordan imparts such a deep set of cooking skills and knowledge that I feel that I learned more here than I had in the last four years. Jordan’s ability to handle a group of total strangers working with sharp knives and boiling pots and pans is awe-inspiring.”